Hey y'all! If you're looking for an appetizer that truly brings the wow factor, these Sweet Potato Croquettes with Burrata Dip and Pistachio Crunch are your new go-to. Crispy on the outside, creamy and subtly sweet inside, and served with a lush burrata dip topped with salty pistachios—this dish is a flavor-packed crowd-pleaser, whether for your next brunch, dinner party, or a cozy night in. Let's get cooking!
Why You'll Love This
- Perfect balance of textures—crispy, creamy, and crunchy in every bite.
- Easy to prepare ahead, making entertaining stress-free and fun.
- Vegetarian-friendly without sacrificing bold flavors.
- The burrata dip is lusciously rich and pairs beautifully with the sweet potato.
- Pistachio crunch elevates the dish with color and a satisfying nutty finish.
Ingredients
- 2 large sweet potatoes (about 1 lb), peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for heat)
- 1 egg, lightly beaten
- ¼ cup grated parmesan
- ⅓ cup panko breadcrumbs, plus 1 cup for coating
- 2 tablespoons all-purpose flour
- ¼ cup chopped fresh parsley
- Vegetable oil for frying
- 1 ball (8 oz) burrata cheese
- ½ cup plain Greek yogurt
- 1 teaspoon lemon juice
- ¼ cup roasted salted pistachios, chopped
- Zest of 1 lemon
- Flaky sea salt, for garnish
Directions
1. Prepare the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon pepper. Spread on a baking sheet and roast for 20-25 minutes, or until soft and just starting to caramelize. Set aside to cool slightly.
2. Make the Croquette Mixture
- Add roasted sweet potatoes to a large mixing bowl. Mash until almost smooth (some small chunks are okay for texture). Mix in smoked paprika, garlic powder, cayenne (if using), beaten egg, parmesan, ⅓ cup panko, flour, and chopped parsley. Stir until just combined.
3. Shape and Coat the Croquettes
- With damp hands, scoop about 2 tablespoons of mixture and roll into balls or small logs. Place on a plate. Roll each croquette in remaining 1 cup panko, pressing gently to coat thoroughly. Chill in the fridge for at least 20 minutes to help them set.
4. Fry the Croquettes
- Heat 1 inch of vegetable oil in a large skillet over medium-high heat (about 350°F/175°C). Fry croquettes in batches, 2-3 minutes per side, until deeply golden and crispy. Drain on paper towels and sprinkle with flaky sea salt while hot.
5. Prepare the Burrata Dip
- In a bowl, combine torn burrata cheese (drain well), Greek yogurt, and lemon juice. Mix gently until creamy but still with some burrata texture. Spread onto a serving plate and sprinkle with chopped pistachios and lemon zest.
6. Serve
- Transfer warm croquettes to your serving platter. Serve with burrata dip and extra pistachio crunch on the side. Enjoy immediately!
Notes
- Chilling the shaped croquettes ensures they hold together and stay crisp when frying.
- Test-fry one croquette first to check seasoning and texture before cooking the whole batch.
- For a lighter version, the croquettes can be baked at 425°F (220°C) for 20-25 minutes.
Variations
- Cheesy Jalapeño: Add ½ cup shredded cheddar and 2 tablespoons finely chopped pickled jalapeños to the mix.
- Vegan: Swap egg for a flax egg, and use vegan cheese and yogurt alternatives.
- Herbaceous: Use chopped mint and dill instead of parsley for a fresh twist.
Required Equipment
- Large baking sheet
- Mixing bowls
- Potato masher
- Large skillet or deep frying pan
- Paper towels
- Slotted spoon or tongs
Storage Instructions
- Store leftover croquettes in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes until crisp.
- Burrata dip is best enjoyed fresh but can be refrigerated for up to 1 day. Stir before serving.
- Not recommended for freezing, as texture may suffer upon thawing.
Suggested Pairings & Serving Recommendations
- Pair with a crisp, citrusy white wine like Sauvignon Blanc or a light sparkling wine.
- Great alongside a fresh arugula salad or grilled asparagus for a complete meal.
- Serve as part of a mezze board with olives and marinated vegetables.
Pro Tips
- Don’t overcrowd the pan while frying—this helps each croquette get properly crispy.
- Be sure to drain burrata well before mixing with yogurt for the dip.
- For the pistachio crunch, use the freshest nuts you can find for maximum flavor and color.
FAQ
- Can I make these croquettes ahead of time?
- Yes! Shape and chill them up to 24 hours in advance, then fry just before serving for best results.
- Can I use regular potatoes instead of sweet potatoes?
- Absolutely, though the flavor will be more subdued, so adjust seasonings to your taste.
- What if I don't have burrata?
- Mozzarella mixed with a bit of cream cheese or ricotta is a good substitute for burrata in the dip.
Ingredients
- 2 large sweet potatoes (about 1 lb), peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for heat)
- 1 egg, lightly beaten
- ¼ cup grated parmesan
- ⅓ cup panko breadcrumbs, plus 1 cup for coating
- 2 tablespoons all-purpose flour
- ¼ cup chopped fresh parsley
- Vegetable oil for frying
- 1 ball (8 oz) burrata cheese
- ½ cup plain Greek yogurt
- 1 teaspoon lemon juice
- ¼ cup roasted salted pistachios, chopped
- Zest of 1 lemon
- Flaky sea salt, for garnish
Instructions
-
1Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon pepper. Spread on a baking sheet and roast for 20-25 minutes, or until soft and just starting to caramelize. Set aside to cool slightly.
-
2Add roasted sweet potatoes to a large mixing bowl. Mash until almost smooth (some small chunks are okay for texture). Mix in smoked paprika, garlic powder, cayenne (if using), beaten egg, parmesan, ⅓ cup panko, flour, and chopped parsley. Stir until just combined.
-
3With damp hands, scoop about 2 tablespoons of mixture and roll into balls or small logs. Place on a plate. Roll each croquette in remaining 1 cup panko, pressing gently to coat thoroughly. Chill in the fridge for at least 20 minutes to help them set.
-
4Heat 1 inch of vegetable oil in a large skillet over medium-high heat (about 350°F/175°C). Fry croquettes in batches, 2-3 minutes per side, until deeply golden and crispy. Drain on paper towels and sprinkle with flaky sea salt while hot.
-
5In a bowl, combine torn burrata cheese (drain well), Greek yogurt, and lemon juice. Mix gently until creamy but still with some burrata texture. Spread onto a serving plate and sprinkle with chopped pistachios and lemon zest.
-
6Transfer warm croquettes to your serving platter. Serve with burrata dip and extra pistachio crunch on the side. Enjoy immediately!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
460cal
Protein:
15 gg
Fat:
27 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
43 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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